Smoky Corn and Bacon Chowder

Method

1. Place a large soup pot or Dutch oven over medium heat and add the chopped bacon.
2. Cook the bacon, stirring occasionally, for 6 to 8 minutes, until it turns crisp and browned and has released its fat into the pot.
3. Use a slotted spoon to scoop the crisp bacon onto a paper-towel-lined plate, leaving the bacon fat behind in the pot.
4. Add the diced onion and celery to the bacon fat and cook, stirring often, for 5 minutes, until the onion turns soft and translucent.
5. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
6. Sprinkle the 3 tablespoons of flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste; the mixture will look pasty and coat the vegetables.
7. Slowly pour in the chicken broth while whisking, so the flour dissolves smoothly instead of forming lumps.
8. Add the cubed potatoes, corn kernels, smoked paprika, and dried thyme, and stir to combine.
9. Raise the heat to medium-high and bring the chowder to a boil, then reduce the heat to low so it simmers gently (small, slow bubbles), and cover with the lid cracked slightly.
10. Simmer for 15 to 18 minutes, stirring occasionally, until you can easily pierce a potato cube with a fork with no resistance.
11. Reduce the heat to low, stir in the heavy cream, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper, and warm through for 2 to 3 minutes without letting it boil, which can cause the cream to separate.
12. Taste and adjust salt as needed, then ladle the chowder into bowls and top each with the reserved crispy bacon and sliced green onions before serving.